Napoli Sauce
Ingredients
- • 800 g canned whole San Marzano tomatoes
- • 4 cloves garlic
- • 60 ml extra virgin olive oil
- • 15 g fresh basil leaves
- • 5 g salt
- • 1 sprinkle black pepper to taste
- • 5 g sugar
Instructions
- 1
Crush the canned tomatoes by hand or with a wooden spoon in a bowl, keeping them slightly chunky
- 2
Peel and thinly slice the garlic cloves
- 3
Heat olive oil in a large saucepan over medium-low heat
- 4
Add sliced garlic and sauté gently for 1-2 minutes until fragrant and just beginning to turn golden - do not let it brown
- 5
Add the crushed tomatoes with their juice to the pan
- 6
Add salt and sugar, stir well to combine
- 7
Bring to a gentle simmer, then reduce heat to low
- 8
Simmer uncovered for 30-40 minutes, stirring occasionally, until the sauce has thickened and the oil begins to separate at the edges
- 9
Tear the basil leaves and stir them into the sauce during the last 5 minutes of cooking
- 10
Taste and adjust seasoning with additional salt and black pepper as needed
- 11
Remove from heat and use immediately or store in an airtight container...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This simple Napoli sauce is the heart of Italian cooking - just a few quality ingredients simmered with patience create pure magic. Master this versatile base and you'll have the foundation for countless meals, from pasta to pizza to braised dishes."
